RECIPE FROM SPAIN:

Fillets of Hake with Serrano Ham

This delightful combination of the freshest fish and the most succulent Serrano ham creates a fresh summer dish. It is easy to prepare and makes for a lovely light supper.

You will need:

4 fresh hake fillets (about an inch in thickness)
8 thin slices of Serrano ham
Parsley
Salt and pepper
Olive oil
2 whole red peppers (for serving)

Method

The peppers:

• Place the whole red peppers onto a baking tray and cook in the oven for about an hour.

• Remove, leave to cool slightly and then peel away the skin and remove seeds.

• Slice thinly and arrange on a serving dish

The fish:

• When the peppers have been cooking for about half an hour, prepare the fish. Cover an oven proof baking tray in foil and lightly oil

• Wrap each fillet in Serrano ham, use two slices for each and secure with a cocktail stick

• Sprinkle some roughly chopped parsley over each fillet, season with salt and pepper and drizzle with a little olive oil.

• Place in the oven and cook for about 25 minutes until the ham becomes dark and slightly crispy and the fish is tender.

• Place the fillets on top of the arranged peppers and serve.

Serve with a green salad and baby new potatoes

Serves 4